Roasted Sea Bass with Radish and Herb Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This elegant sea bass dish is one of my go to weeknight dinners because it comes together in under an hour and tastes like you've spent all day cooking. The star here is the delicate white fish, which is packed with omega 3 fatty acids that are wonderful for your heart and brain. Crispy roasted radishes add a lovely peppery crunch that most people don't expect, while a generous dollop of herb butter melts right over everything, bringing brightness from fresh tarragon and chives. It's impressive enough for guests but simple enough that even a busy Tuesday night feels manageable.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin on)
- ½ kgradishes(trimmed and halved)
- 4 tablespoonsextra virgin olive oil
- 3 tablespoonsunsalted butter(softened)
- 1 tablespoonfresh tarragon(finely chopped)
- 1 tablespoonfresh chives(finely chopped)
- 1lemon(zest and juice)
- 2garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 118 mlwhite wine(dry)
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Toss the halved radishes with 2 tablespoons of olive oil, half the salt, and a quarter of the black pepper. Spread them on a baking sheet and roast for 15 minutes until they begin to soften and develop golden edges.
Tip: Choose smaller radishes as they roast more evenly and develop a sweeter flavor when cooked.
- 2
While the radishes roast, prepare the herb butter by combining the softened butter, tarragon, chives, minced garlic, lemon zest, and remaining salt and pepper in a small bowl. Mix until well combined and set aside.
Tip: Make the herb butter ahead of time and refrigerate until ready to use for a firmer consistency.
- 3
Pat the sea bass fillets dry with paper towels and brush both sides with the remaining 2 tablespoons of olive oil. Season generously with salt and black pepper.
Tip: Dry fish ensures a better sear and prevents the skin from sticking to the pan during roasting.
- 4
Push the roasted radishes to the edges of the baking sheet. Place the sea bass fillets skin-side up in the center of the sheet.
Tip: Positioning the radishes to the side prevents them from steaming the fish and allows the skin to crisp nicely.
- 5
Roast the sea bass for 8-10 minutes until the flesh is opaque and flakes easily with a fork. The skin should be crispy and lightly golden.
Tip: Don't overcook the fish as it continues to cook slightly after removal from the oven. Sea bass cooks quickly, so keep a close eye on it.
- 6
Pour the white wine into the pan around the fish (not directly on it) to deglaze. Top each fillet with a generous spoonful of herb butter and return to the oven for 1-2 minutes to melt slightly.
Tip: The residual heat will melt the herb butter perfectly without further cooking the delicate fish.
- 7
Transfer the sea bass and roasted radishes to serving plates. Drizzle the pan sauce around the fish and finish with a squeeze of fresh lemon juice and additional fresh chives if desired.
Tip: Serve immediately while the fish and butter are still warm for the best flavor and texture.
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